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Premio Sweet Italian Sausage Links - 24 OZ

Premio Sweet Italian Sausage Links - 24 OZ

Sausage, Sweet Italian

Gluten free. The way sausage should be. Fresh never frozen. No preservatives added. No MSG added. US inspected and passed by Department of Agriculture.
Nutrition Facts

Serving Size: 1pan fried link
Servings Per Container: 8
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 150
Total Fat Amount Per serving 16g 25%
Saturated Fat Amount Per serving 6g 28%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 55mg 18%
Sodium Amount Per serving 500mg 21%
Total Carbohydrate Amount Per serving 1g 0%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving 1g
Protein Amount Per serving 13g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 2%
Pork, Less than 2% of the Following: Water, Sugar, Salt, Spices (Including Fennel & Black Pepper), Potassium Chloride, Paprika, Natural Flavors.
Product Attributes
Gluten Free
Directions Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Instructions: Always cook sausage to a minimum internal temperature of 165 degrees F using a meat thermometer. Pan Fry: Heat a pan to medium temperature. Add 6 tablespoon water and place sausage in pan. Cover the pan, continue heating for 10-12 minutes, the sausage often, Remove the cover and continue cooking for 5-7 minutes or until golden brown. Serve and enjoy! Keep refrigerated.


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